Recipes

Raw Hemp Brownie Recipe [High protein]

I have been really into hemp lately.

(For cooking, that is!)

A few months ago I ordered some hemp protein powder to experiment with adding extra protein to my smoothies–I’ve been weightlifting more and more lately, and want to give my muscles the best possible chance to grow!

(Side note: a vegan diet does provide more than enough protein on its own without additions of protein powder. I’m just trying this for the potential gainz 😉 )

And something crazy happened: I actually enjoyed the taste of it in my smoothies. I’ve never liked a protein powder before. But I love how hemp actually has a nice earthy flavor, almost like avocado or something. And then the addiction began: I picked up hemp seeds too. (Because who doesn’t want more omega-3?)

So I started trying to find ways to incorporate hemp seeds & protein powder into more and more things. And I’ve been loving raw desserts in this heat lately and was craving chocolate (more than usual!)….

And voila, hemp brownies were born!

My favorite hempy concoction thus far. I’ve made them at least 10 times in the last 3 months–the only other things I make that much are my favorite salad (which I will post someday, I promise) and my favorite smoothie.

Ingredients:

  • 1 heaping cup pitted medjool dates
  • 1/3c hulled hemp seeds (I use these)
  • 3 tbsp almond butter
  • 6 tbsp unsweetened hemp protein powder (I use this kind)
  • 2.5 tbsp cocoa (or cacao)
  • 2 tbsp water (or more, until they stick together like dough but aren’t wet)
  • 2 tbsp almonds (optional)

Directions:

  1. Add all ingredients except almonds to food processor, and pulse until smooth.
  2. If you want some crunch, add almonds and pulse until they’re broken down to your desired size (like 1/5 of an almond for me). Add more water if needed to get them to a doughy texture.
  3. Press into a pan and refrigerate for 3+ hours.
  4. Cut and serve! (They’d also be good in bliss ball shape)

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Recipes

Vegan Zucchini Muffin Recipe + High Protein Option [Low Fat, Whole Wheat]

If you’re a vegetable gardener, then you know about that midsummer avalanche of zucchini & other summer squashes. A time that’s both exciting–because hey, it’s incredible getting so much food from just one squash plant–and overwhelming, because using up all the zucchini gets to be a task.

If you don’t get creative with it, you run a serious risk of getting sick of zucchini.

So I try to keep coming up with new uses and recipes for it. Last year I turned my zucchinis into lasagna, chocolate muffins (I made them every week for months), pesto noodles, kebabs, veggie roasts, and a failed attempt at oven zucchini chips. I still couldn’t use them all up, from ONE plant, even with help from my fiance!

So far this year, I’ve made squash boats, (successful!) zucchini chips, and now these protein muffins. And I have 2 plants this year… time to get serious.

I think these muffins will replace my chocolate zucchini muffin obsession from last year, because they are seriously delicious. Especially considering they’re whole wheat, low fat (in fact, fat free if you leave out the walnuts & chocolate chips), and have both protein powder and vegetables!

Ingredients:

  • 1 tbsp ground flaxseed
  • 1 cup brown sugar
  • 1/3 cup nondairy milk (I used soy)
  • 1/4 cup applesauce (or try pumpkin puree)
  • 1 cup grated zucchini
  • 1 and 1/4 cup whole wheat flour
  • 1/4 cup plain hemp protein powder*
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup vegan semisweet chocolate chips (optional)
  • 1/2 cup walnut pieces (optional)

* If you don’t want the protein, just use 1/4c whole wheat flour instead. Or on the flip side, you can try replacing some of the flour with more protein powder! You can experiment with other protein powders too, but I find plain unsweetened hemp to be the most flour-like and I can’t even taste it in the muffins.

Directions:

  • Preheat oven to 350 F, and grease a standard dozen muffin pan.
  • Combine flaxseed, sugar, milk, and applesauce in a bowl. Set aside while you grate the zucchini.
  • Add the zucchini to the bowl with the wet ingredients, then add flour, then the rest of the ingredients.
  • Stir until just combined, and pour evenly into the muffin cups.
  • Bake for 15-20 minutes, or until a toothpick comes out clean. (Note, you’re only looking for batter on the toothpick–if you hit a chocolate chip, it’ll never be clean!)

Recipe inspired by Nora Cooks’ zucchini bread!

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